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HAWAIIAN POKE CAKE Recipe

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This recipe for HAWAIIAN POKE CAKE is from Grandma BJ's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Contributor:  
Contributor:  
Category:
Category:
Ingredients:  
Ingredients:  
1 (15.25-oz) package French vanilla cake mix.
1 (20-oz.) can crushed pineapple, drained and juice reserved.
2 (4 serving size) packages instant coconut cream pudding mix,
4 cups milk
1 (8oz) container frozen whipped topping, thawed.
1/2 cup coconut, toasted
1/2 cup macadamia nuts, coarsely chopped.
Directions:
Directions:
Preheat oven to 350*. Coat 9X13 inch baking pan with cooking spray.
In a large bowl, prepared cake mix to package directions, replacing the water with reserved pineapple juice, and adding enough water for the total amount required.. Pour into baking dish.
Bake 25- 30 minutes or until toothpick inserted in the center comes out dry. Let cool 10 minutes. Using the handle of a wooden spoon, poke large holes over the entire cake.
In a large bowl, whisk pudding mix and milk just until pudding begins to thicken but still pourable. Add the pineapple and mix well. Pour mixture over cake and into holes, using the wooden spoon to help fill the holes, if necessary. Evenly spread shipped topping over pudding. Sprinkle with coconut and nuts. Cover and refrigerate 4 hours, or until ready to serve.
Number Of Servings:
Number Of Servings:
15
Preparation Time:
Preparation Time:
Chill time 4 hours, Cook time 25 minutes

 

 

 

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